SPICED CHICKPEA STEW
Servings
4-6
servingsTotal time
50
minutesWe fell in love with Alison Roman’s, viral sensation for good reason. This stew (or is it a soup?) starts with spicy sizzled chickpeas that are crushed to release their starch, creating a naturally thick base. We bring in our Vindaloo Curry Powder for lovely color and some snappy heat. The stew simmers away in stock and coconut milk, and the result is an incredibly creamy, vibrant and soul-satisfying meal.
Ingredients
1/4 cup Garlic Extra Virgin Olive Oil
4 cloves garlic
1 1-inch piece of ginger, peeled & grated
1 large onion
1 Tbsp Vindaloo Curry Powder
2 cans chickpeas, drained
2 cans full-fat coconut milk
2 cup Vegetable Stock
1 bunch Swiss chard or kale
Toasted naan, for serving
Instructions
- Heat the Garlic Extra Virgin Olive Oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add the Vindaloo Curry Powder and chickpeas. Cook, stirring frequently, so the chickpeas sizzle, adding in a drizzle of oil as needed. They should start to break down a bit and get a little browned – about 10 minutes. Scoop out a cup of chickpeas for serving the stew and set aside.
- Use a potato masher to crush the chickpeas in the pot to help release their starch which will thicken the stew. Add in the coconut milk and stock.
- Bring to a simmer, scraping up any browned bits. Cook, stirring occasionally, until the stew is thick – about 30 minutes. Add the kale and cook until it wilts – about 8 minutes. Taste and season the stew with salt and pepper.
- Garnish each bowl with the reserved chickpeas and serve with warmed naan.
